Oyster Report 1.8.2025

Snow Island
Harvest Location: Quahog Bay, Harpswell, ME
Farmer: Quahog Bay Conservancy
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How they taste: High salinity, with lots of grassy earthy undertones

How they’re grown: Grown in modest numbers, the Snow Islands are grown in upweller systems before being planted in floating mesh bags at about 1⁄2” in size. They will spend their lives there, floating in the clean cold water that surrounds Snow Island until being harvested after 2-3 years

Why they’re unique: 100% of the proceeds from the sale of the oysters are returned to the conservatory to fund their programs to keep the bay clean.
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Peters Point
Harvest location: Onset, MA
‍Farmers: Bob Tourigny and Dennis Pittsley

How they’re grown:  Seed is raised in upwellers and moved to floating bags before being planted on the bottom of the bay floor for their grow-out, which is about 18-24 months.  Product is spread over 23 acres at the edge of the canal on Fisherman’s Cove, which gives the oysters access to a huge influx of water and massive amounts of algae to eat.

How they taste: These are a full-on Cape oyster experience!  Meaty and full throughout, they have a firm texture and a good bite with a huge blast of salty water from beginning to end.  Unlike most of our oysters, these aren’t cushioned by sweet flavors–after the brine, they’ve got a strong vegetal seaweed flavor that definitely isn’t shy.  The farmers like to eat ‘em raw but think they go particularly well with a couple of PBR’s.
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Kumamoto
Harvest location: Baja Califonria, MX
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How they are grown: Rack and bag grown.
How they taste:  Buttery texture, sweet, mild Brine, mineral greens.